Fried okra is a beloved Southern dish that has earned its place as a comfort food favorite. The crispy, golden-brown coating paired with the tender, slightly earthy okra inside makes for an irresistible combination. Whether you’re serving it as a side dish or a snack, fried okra is always a crowd-pleaser.
How to Make Fried Okra
Making fried okra is easier than you might think. This crispy snack is best served fresh and hot, with a crunchy exterior and a tender inside. Here’s how you can make it from scratch!
Step-by-Step Directions
Prep the Okra:
- Wash and trim the okra, then slice it into ½-inch rounds. Pat it dry with paper towels to remove any excess moisture.
Soak the Okra:
- Place the sliced okra into a bowl and pour over the buttermilk. Let it soak for about 10 minutes. This helps the coating stick better during frying.
Prepare the Coating:
- In a separate bowl, combine the cornmeal, flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
Coat the Okra:
- Once the okra has soaked in the buttermilk, transfer it to the cornmeal mixture. Toss to coat the okra evenly.
Heat the Oil:
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C).
Fry the Okra:
- Carefully drop the coated okra into the hot oil, a few pieces at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy.
Drain and Serve:
- Remove the fried okra from the skillet and place it on a paper towel-lined plate to drain any excess oil. Serve immediately.
Fried Okra
1
servings15
minutes10
minutesIngredients
1 lb fresh okra, sliced into ½-inch rounds
1 cup buttermilk (or regular milk)
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying
Directions
- Prep the Okra: Wash, trim, and slice okra into ½-inch rounds. Pat dry.
- Soak in Buttermilk: Place okra in buttermilk for 10 minutes.
- Prepare Coating: Mix cornmeal, flour, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Coat the Okra: Toss okra in the cornmeal mixture until evenly coated.
- Heat Oil: Heat 1 inch of vegetable oil in a skillet to 350°F (175°C).
- Fry Okra: Fry okra in batches for 3-4 minutes until golden brown and crispy.
- Drain and Serve: Remove fried okra and drain on paper towels. Serve immediately.
FAQ
1. Can I use frozen okra for this recipe?
Yes, you can use frozen okra, but be sure to thaw and pat it dry to remove excess moisture before frying.
2. How do I store leftover fried okra?
Leftover fried okra can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a hot oven or skillet to maintain its crispiness.
3. Can I use a different flour instead of all-purpose flour?
Yes, you can substitute gluten-free flour or rice flour if you want a gluten-free option for the coating.
